- 30 min
Allergens: Dairy, Egg, Nut, Wheat
Prepare the ingredients
Preheat oven at 400°F
Slice the eggplant in roughly 1 inch thick slices (approx. 12 slices, double for 4ppl.).
Prepare the eggplant
Put egg and panko in separate bowls.
Take the eggplant slices, dip in egg then in panko.
Cook the eggplant
In a pan over medium high heat, warm 1 tbsp of olive oil (double for 4 ppl.). Cook eggplant slices for about 2-3 minutes on each side or until golden.
Transfer to paper towels and press with more paper towel to absorb oil. Repeat with remaining slices.
Bake the dish
Spread 1/4 of the marinara sauce over the bottom of a baking pan; top with a layer of eggplant slices, spinach, sauce, eggplant, ricotta, sauce, eggplant, remaining sauce and mozzarella. Cover with foil and bake for about 20 minutes.
If you have less eggplants slices, omit the middle row
Make the salad
In a bowl, mix the cabbage and kale mix with the sunflower seeds. Add the cider vinegar and 1 tsp of olive oil (double for 4 ppl.)
Remove eggplant dish from the oven and serve with the salad.